Introduction: Fried coupling, wrapped starch paste or flour paste? This is done right, with a crispy aromatic connection
Summer came, originally not very suitable for eating some greasy food, but a long time do not eat and think panic, a few days ago the Dragon Boat Festival to the supermarket to buy vegetables, saw that there was just fried good coupling, did not bear to buy ten, but also thought that too oil no one to eat, did not expect to take home after the whole family rushed to eat, I knew to buy a little more, have not eaten addiction. It is not raining these days, the weather is cool, and the hunger of wanting to eat lotus is coming again, so I bought lotus root and pork to do lotus root, and my family praised me for making it very delicious, crispy on the outside and tender on the inside, more fragrant than what I bought.
Coupling wants to be delicious, in addition to adjusting the meat filling, but also to do a good job of the outer wrapped batter, if the batter is not good, the coupling soft collapse is not crispy, it is not delicious, so the batter is the most important, directly affecting the taste.
Adjust the batter, some people use starch and some people use flour, then fry the coupling, wrap the starch paste or flour batter? This is done right, with a crispy aromatic connection.
Let me share with you the specific methods and precautions of fried coupling, learn to do this, and then want to eat without going out to buy, make it more delicious, come and see.
Steps to fry the coupling:
Prepare one or two lotus roots and an appropriate amount of pork, pork with a little fat to be delicious, do not use pure lean meat.
Pork peeled and washed, hands chopped into a delicate meat filling, really feel that chopping up too troublesome, just use the blender, beat into small particles of good, do not beat into the mud, but also can not buy ready-made meat filling, that quality is very poor, the taste is not good, not hygienic.
Then season the meat filling, add salt, soy sauce, dark soy sauce, oyster sauce, white pepper, minced ginger and green onion, stir vigorously, and set aside to marinate.
Then adjust the batter, add the right amount of starch and the right amount of flour to the bowl, the ratio is 2:1, such as 100 grams of starch, 50 grams of flour.
Stir with a little salt to taste more fragrant, but don't put too much salt. After stirring, add water in parts, stir the batter into a thick yogurt state, add an egg yolk and stir well, so that the batter is adjusted.
Remove both ends of the lotus root, wash and peel, cut into slices of equal thickness, slightly thicker.
Pick up a lotus slice, add the appropriate amount of meat filling, and then put another lotus slice on the meat filling, and gently press it so that the coupling is made.
When all is done, add more oil to the pot, when the heat is 60% or 70% hot, put the coupling into the batter and wrap it, stick to the paste, and then immediately put it into the oil pan.
The other couplings are also done in succession, and after being put into the oil pan, they should be continuously turned over, heated evenly, and fried on both sides to a golden brown.
So fried coupling is ready, whether it is eaten hot, or cold to eat, are very crispy, if you fry more at once, you can put it in the refrigerator to save, and then next time you want to eat, and then put in the frying pan again and become very crispy and delicious.
To do a good job of frying and coupling, you need to pay attention to a few points:
Fried coupling wrapped starch paste or flour paste? The correct approach is to wrap the starch and flour mixture, only with starch or only flour is not right, only these two powders used at the same time, to make a very crispy taste. And pay attention to the ratio of starch and flour, not randomly placed, too little starch, too much flour can not be done, or not crispy, to follow the starch and flour 2:1 ratio to adjust, this is more delicious.
There are also mixed batter, some people love to put eggs, in fact, can not put it, if you particularly like to add, you can only add egg yolk, can not add the whole egg, otherwise it is easy to blow out soft, and only add egg yolk, fried good coupling is more beautiful, but also lose the brittle feeling, this point to pay attention to, many people may be at this point wrong, resulting in the coupling is not crisp, just fried quickly back to soft.
Have you learned the method of frying and joining? If you think it is useful, you may wish to collect it first, and try to make it once when you want to eat it, so that you can eat the crispy coupling made by hand. Sharing is here, like me, please pay attention to me.